Gluten free pop tarts

Introduction

Pop-Tarts have long been a nostalgic favorite—crispy, buttery pastry filled with sweet fruit preserves or decadent chocolate, often topped with glaze and sprinkles. But for those avoiding gluten, the store-bought varieties are a no-go. That’s where this Homemade Gluten-Free Pop-Tarts Recipe comes in.

This recipe recreates the joy of classic Pop-Tarts using a tender, flaky, gluten-free pastry dough and a variety of customizable fillings. Whether you’re new to gluten-free baking or a seasoned pro, this guide walks you through everything you need to know for a perfect batch of homemade pop-tarts.

Prep Time: 30 minutes

Cook Time: 25 minutes

Chill Time: 1 hour

Total Time: 1 hour 55 minutes

Yield: 8 Pop-Tarts

Skill Level: Intermediate

Category: Breakfast, Dessert

Dietary: Gluten-Free, Vegetarian

Ingredients

For the Gluten-Free Pastry Dough:

• 2 ½ cups (300g) gluten-free all-purpose flour (with xanthan gum)

• 1 tablespoon granulated sugar

• 1 teaspoon salt

• 1 cup (2 sticks) cold unsalted butter, cubed

• 1 large egg

• 2–4 tablespoons ice water

For the Filling:

Choose one or more of the following:

• ½ cup strawberry jam or raspberry preserves

• ½ cup Nutella or chocolate spread

• ½ cup cinnamon sugar (¼ cup brown sugar + 1 tsp cinnamon)

For the Egg Wash:

• 1 egg

• 1 tablespoon milk or dairy-free milk

For the Glaze (Optional):

• 1 cup powdered sugar

• 1–2 tablespoons milk (or dairy-free alternative)

• ½ teaspoon vanilla extract

• Sprinkles (optional)

Equipment Needed

• Mixing bowls

• Rolling pin

• Parchment paper

• Baking sheet

• Pastry brush

• Fork

• Whisk

• Cooling rack

Instructions

Step 1: Make the Gluten-Free Dough

1. In a large mixing bowl, whisk together the gluten-free flour, sugar, and salt.

2. Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

3. In a small bowl, whisk one egg and mix it into the dough. Gradually add ice water, one tablespoon at a time, until the dough just comes together. It should not be too sticky.

4. Divide the dough in half, shape into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). This step is crucial for gluten-free flours to hydrate properly.

Step 2: Prepare the Filling

While the dough chills, prepare your filling of choice. If using jam, make sure it’s thick and not watery—watery jam will leak out during baking. If needed, reduce the jam on the stove for 5–10 minutes to thicken. Let it cool before using.

Step 3: Roll Out the Dough

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. On a floured surface or between two pieces of parchment, roll out one disc of dough to about ⅛ inch thickness. Gluten-free dough can be delicate, so handle it gently.

3. Cut the dough into rectangles, approximately 3 x 4 inches. Gather and re-roll scraps as needed.

Step 4: Assemble the Pop-Tarts

1. Place half of the rectangles onto the prepared baking sheet.

2. Add 1–2 teaspoons of filling in the center of each piece, leaving a ¼-inch border.

3. Beat the remaining egg with milk to make the egg wash. Brush it along the edges.

4. Top with the remaining dough rectangles. Use a fork to press and seal the edges, and prick the tops gently to allow steam to escape.

5. Brush the tops with more egg wash for a golden finish.

Step 5: Bake

1. Bake for 20–25 minutes, or until golden brown around the edges. Let the pop-tarts cool completely on a wire rack before glazing.

Step 6: Add the Glaze (Optional)

1. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.

2. Once the pop-tarts are completely cool, spoon the glaze over the top and decorate with sprinkles if desired.

3. Allow the glaze to set for 10–15 minutes before serving.

Tips for Success

• Chill your dough. This ensures the fat stays solid, resulting in a flaky texture.

• Don’t overfill. Too much filling can cause leaks during baking.

• Handle with care. Gluten-free dough can be fragile—use parchment to help transfer pieces.

• Experiment with fillings. Try apple cinnamon, blueberry, or even a savory version with cheese and herbs.

Make-Ahead and Storage

• Make Ahead: You can prepare the dough up to 2 days in advance.

• Freeze Before Baking: Assemble and freeze unbaked pop-tarts on a tray, then transfer to a zip-top bag. Bake from frozen, adding 5–10 minutes to the bake time.

• Store Baked Pop-Tarts: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

• Reheat: Warm in a toaster oven or microwave for a few seconds before serving.

Nutrition